Cupcakes – Amy Lou's Kitchenhttps://amylouskitchen.com
Delicious recipes and things that make me smileTue, 04 Nov 2014 18:33:48 +0000en
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1 http://wordpress.com/https://s0.wp.com/i/buttonw-com.pngCupcakes – Amy Lou's Kitchenhttps://amylouskitchen.com
Build me up (peanut) buttercup…https://amylouskitchen.com/2014/11/04/chocolate-peanut-buttercup/
https://amylouskitchen.com/2014/11/04/chocolate-peanut-buttercup/#respondTue, 04 Nov 2014 18:28:40 +0000http://amylouskitchen.com/?p=734This time of year is so dangerous, for my waistline that is. There’s candy, cookies and treats everywhere I look. I feel like I have to navigate the halls of my office with my head down. I don’t dare to look at any shelf, ledge or desk in fear that it will be topped with bowls and bowls of sugary goodies. I’m pretty proud of myself so far, however there is one treat that has been able to stop me in my tracks over and over again. One treat that I cannot say no to. One treat that has me hitting the treadmill almost daily in fear that my annual “winter padding” will come a lil’ too soon this year. What’s that treat? Chocolate Peanut Butter cups. Wow, are they yummy, especially around that time between lunch and dinner. The other day, as I was chowing down on what seems like my daily afternoon treat, I realized that I have to attempt to make my own. I immediately went on a search to collect various recipes and came up with my own. Guess what? There’s no baking involved! Just a little melting, mixing and freezing. Hope you enjoy my latest creation as much as I do.

Chocolate Peanut Butter Cups

Yields: 24 pieces mini cups, possible 12 regular sized cups.

Prep Time: 15 minutes

Freeze Time: 30 minutes

Ingredients

8 oz. Creamy Peanut Butter

1.5 lb Chocolate Chips – if you are not doing mini cups then I would suggest having more chocolate on hand just in case you need it.

1/2 Cup Confectioner’s Sugar (aka Powdered Sugar)

3 Tb Melted Butter

Directions

Melt chocolate either on a double boiler or in the microwave in 20 second intervals, stirring in between. Be careful not to burn the chocolate and be patient!

Mix peanut butter, melted butter and powdered sugar in a medium size bowl then scoop into a large plastic freezer size bag. Snip the tip of the bag off with scissors to use as a pastry bag when filling the cups.

Arrange cupcake liners in a cupcake pan. I used a mini cupcake pan and mini cupcake liners, but feel free to use what you’ve got. Spray pan and liners with nonstick cooking oil.

Spoon a small amount of chocolate in each cupcake liner, enough cover the bottom and a tad more.

Take a clean finger and gently coax the chocolate in each liner up the sides of the liner to coat completely. Once done place tray in freezer for 10 minutes.

Once shells have been created and frozen take out of freezer and pipe peanut butter mixture in each cup, filling up just shy of the top.

Spoon remaining melted chocolate over the top of each peanut butter cup then place tray back in the freezer for at least 20 minutes before serving.

]]>https://amylouskitchen.com/2014/11/04/chocolate-peanut-buttercup/feed/0Peanut Butter Cupsamylou06Peanut BUtter Cups 6I’m doNUTS about you…https://amylouskitchen.com/2014/02/11/baked-old-fashioned-donuts/
https://amylouskitchen.com/2014/02/11/baked-old-fashioned-donuts/#commentsTue, 11 Feb 2014 19:53:59 +0000http://amylouskitchen.com/?p=697I’ve been trying to watch what I eat lately, I’ve been tracking my calories and have been more adamant about working out daily. Not for any specific reason other than to just feel a bit healthier. So, of course I’ve been fantasizing about all sorts of goodies and sinfully delicious treats since I decided to jump on the healthier band wagon. Why does this always happen to me? As soon as I decide I shouldn’t have something it’s the only thing I want, ha. What has been the biggest guest star in my foodie fantasies you ask? DONUTS. Ugh, they are just too delicious! I cannot resist these babies! Like anything in life, moderation is key, so I allowed myself to indulge a little (or a lot) over the weekend and then promptly took the remaining offenders to work to give to my coworkers. They were gone in under 5 minutes.

As I did my research about the various different types of donuts and methods of making them, I decided that baking them was the only way I’d feel slightly less guilty about this indulgence. Also, I have an extremely sensitive smoke detector in my kitchen that has been known to alarm by a mere candle, so it further solidified my baking method choice. By choosing to bake my donuts it really limited me regarding the shape or kind I was going to make, as I now required a donut pan. Luckily, you can pick up a donut pan online or at your local craft or kitchen store for under $10. YAY! Turns out, baking donuts is really easy and pretty fast and I don’t really know if that information is going to be a good or bad thing to know. OH, and I’ve called out where in my ingredients list you can make substitutes, should you be gluten-free, dairy-free, or vegan.

Enjoy the recipe and feel free to get really creative with your icing and toppings.

Baked Old Fashioned Donuts

Yields: 10-12 donuts

Prep Time: 10 minutes

Cook Time: 8 minutes (watch carefully)

Donut Ingredients:

1 Cup Unbleached All Purpose Flour – if you are gluten intolerant use gluten-free all-purpose flour, it has a similar consistency

1/4 tsp Crushed Cinnamon

1/4 tsp Freshly Grated Nutmeg

1 1/2 tsp. Baking Powder

1/4 tsp. Salt

1/2 Cup Granulated Sugar

1/4 tsp. White Vinegar

1/2 Cup Milk – if you are lactose intolerant use Almond Milk, I use this in every one of my recipes that requires milk and it works perfectly

2 Tb. Melted Unsalted Butter – if you are lactose intolerant use Coconut oil, when whisked it can take on a similar texture to butter

1 Brown Cage Free Egg – if you are vegan 1/4 Cup of Vegetable Oil is a an equal substitute for 1 egg

1/2 tsp Good quality Vanilla Extract

Icing Ingredients:

1 Cup Powdered Sugar

2 Tb. Milk – if you are lactose intolerant use Almond Milk, I use this in every one of my recipes that requires milk and it works perfectly

1/4 tsp of your favorite food color or flavoring. – I used pink food coloring for half of my icing mixture and then topped the donuts with sprinkles. For the other half of the icing, I used Maple flavoring then topped the donuts with crispy turkey bacon.

Scoop batter into a large freezer bag, then cut the corner off the bag to create a small opening

Fill each donut cavity 2/3 full.

Bake for approximately 8 minutes or until donuts look slightly under done and spring back upon touch

Immediately flip the donuts over in the pan after taking them out and allow to cool for 10-15 minutes then transfer to a wire rack to ice.

Dip donuts in icing then top with anything your little heart desires, like bacon or sprinkles. Enjoy!

]]>https://amylouskitchen.com/2014/02/11/baked-old-fashioned-donuts/feed/1Pink Donutsamylou06DonutsAmo I’Italia…https://amylouskitchen.com/2012/08/04/almond-cake/
https://amylouskitchen.com/2012/08/04/almond-cake/#commentsSat, 04 Aug 2012 17:00:56 +0000http://markensonkitchen.wordpress.com/?p=517I was fortunate to take the trip of a lifetime to one of the most beautiful countries in the world this Spring, the wonderful and awe-inspiring Italy. As a food lover and lover of decadence in general Italy was mind-blowing for me, by far my favorite country, only second to the United States of course.

Everyday we walked around enjoying the beautiful sites of the country and stopped frequently into the many coffee shops to savor the Italian coffee and pastries. One of my favorite things I ate in Italy besides the obvious pastas and pizzas was almond cake. Just wow! It seemed like almond was such a popular flavor in Italy and was in almost every pastry I ate, but when I had a slice of almond cake it was as if the heavens opened up and angels sang. AMAZING! The nutty sweet flavor was the perfect pairing to the many espressos I sipped and if you ate it with a dollop of Nutella…… OUT OF THIS WORLD FLAVOR. Buon Appetito!

Bake for 30-35 minutes, or until toothpick inserted into the middle of the cake comes out clean

Top cake with powdered sugar and serve with a dollop of Nutella

]]>https://amylouskitchen.com/2012/08/04/almond-cake/feed/4Almond Cakeamylou06Almond CakeMore than words…https://amylouskitchen.com/2012/02/14/molten-chocolate-lava-cake/
https://amylouskitchen.com/2012/02/14/molten-chocolate-lava-cake/#respondTue, 14 Feb 2012 18:04:51 +0000http://markensonkitchen.wordpress.com/?p=429I’ve been told the best thing I make is Molten Chocolate Lava cakes, so every Valentine’s day that’s what I make. It’s my way of telling loved ones “I love you” without saying it.

Before I ever attempted to make this delicious masterpiece I had to satisfy my craving by ordering them when out at my favorite restaurants. This delicacy always seemed untouchable to me, it seemed like it would be too complicated to make. I had so many questions; “How do you get the center to melt like that?,” “How do you prevent the cake from tasting dry?,” etc. Well friends it’s quite simple, and guess what? The center is made from the same thing the cake is made from!! How does the center not cook to that cake like consistency? Magic!

Pour batter into ramekins then place ramekins on a baking dish. Bake for 12-16 minutes or until top of cakes have cracked slightly. Watch this carefully, do not let you cakes burn.

Allow cakes to cool for 5 minutes before attempting to release from ramekins. Once ready invert cakes ontop a plate, tap the bottom of the ramekins a couple times and gently wiggle the cakes free from the ramekins.

Sprinkle each cake with confectioner’s sugar and serve with strawberries.

]]>https://amylouskitchen.com/2012/02/14/molten-chocolate-lava-cake/feed/0Molten Chocolate Lava Cakeamylou06Molten Chocolate Lava CakeAmericana…https://amylouskitchen.com/2011/11/23/cranberry-apple-pie/
https://amylouskitchen.com/2011/11/23/cranberry-apple-pie/#commentsWed, 23 Nov 2011 19:12:29 +0000http://markensonkitchen.wordpress.com/?p=219In my opinion, no Thanksgiving can go without the classic American dessert, apple pie. I love using the tart and crispy granny smith apples in my recipe, they hold their texture so much better in baking than the red varieties. I also like to mix it up and add fresh cranberries to my apple pies during this time of year, it enhances the tartness that I love so much! The best part about this pie is that the cranberries barely hold onto their form when baked and at the perfect moment burst open when you bite into them releasing all that yummy flavor. DELISH!

Cranberry Apple Pie

Yields: 1 pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

2 unbaked 10-inch pastry shells (can be homemade or have Pillsbury help you out)

4-5 Granny Smith Apples cored and sliced 1/8 inch thick

2 Tb Unbleached Flour

1 Tb Ground Cinnamon

1 Tb Organic Sugar

1 Tb Brown Sugar

1/4 tsp Freshly Grated Nutmeg

1 tsp Freshly Squeezed Lemon Juice (about 1/2 a lemon)

1/2 Cup Fresh Cranberries

Directions

Preheat oven to 375 degrees

Prepare pie dish with nonstick cooking spray

Roll out pie crust and place in pie dish

Mix apples, cranberries, cinnamon, brown sugar, sugar, nutmeg, flour, and lemon juice in a large bowl, then place in pie dish

Roll out additional pie crust on to well floured cutting board then cut strips 1 inch in width

I love the buzz of energy everyone has surrounding this holiday, people are excited and aren’t drained yet (mentally, physically, or monetarily) from the holiday season. I feel bad for Valentine’s day, it really got the “short straw”, by that time everyone is wishing they didn’t spend/eat as much as they did. But not at Halloween, it’s just beginning of a season filled with magic!

Each year I hand out candy to all the adorable trick-or-treaters, I carve pumpkins and I make a Halloween inspired meal to enjoy. It’s a day full of creativity and homemade fun! My favorite!

This year I made Spooky Halloween cupcakes. The cupcake base is a delicious rich chocolate that will most likely leave you desperate for a glass of milk. The frosting is a quick and simple vanilla frosting that compliments the cake just right. Now, the decorations on top of the cupcakes is up to you to decide, just be creative and don’t hold back!

Spooky Halloween Cupcakes

Yields: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

Cupcakes:

6 Brown Cage Free Eggs

2 cups Organic Granulated Sugar

1 Tb Vegetable Oil

1 Cup Sour Cream

1 1/2 Cups Unsweetened Cocoa Powder

1 1/2 Cups Unbleached All Purpose Flour

1 tsp Baking Powder

1/2 tsp Salt

1 1/2 Cup Softened Unsalted Butter

2 tsp Good Quality Vanilla Extract

Frosting

1 1/4 Cups Softened Unsalted Butter

2 cups Organic Confectioners’ Sugar

1/4 tsp Good Quality Vanilla Extract

Directions

Preheat oven to 350 degrees

Line 2 12 cup cupcakes pans with liners of your choice

In an electric mixture cream butter and sugar until fluffy then mix in eggs, vegetable oil, and vanilla thoroughly

Sift flour, cocoa powder, baking powder, and salt in a bowl

Add dry ingredients to moist mixture and mix throughly until smooth (be careful not to over-mix or else cupcakes can become dense)

Pour batter into cupcake dish, filling just below the top of each liner and bake for 20 minutes or until toothpick inserted in the center of cake comes out clean. Watch cupcakes carefully, do not over bake.

As the cupcakes are baking use a hand mixer to mix butter, vanilla, butter, and powdered sugar until light and fluffy

Cut a tiny corner off of a large Ziploc bag and place large circular frosting tip inside the bag. Fill the bag with the frosting and get to decorating!

Decorating Ideas:

Spooky Graveyard – Frost a thin layer of vanilla frosting on top of cupcake. Crush Oreo Cookies (sans filling) and spread on cupcake. With black frosting write “RIP” on a Milano Cookie and insert into cupcake. Place a paper cut out ghost on a toothpick slightly behind the cookie.

Pumpkin Patch – Reserve a small amount of vanilla frosting and place in a separate bowl. Add the desired amount of green food coloring. Then cut a tiny corner off of a large Ziploc bag and place a star shaped frosting tip inside the bag. Fill the bag with the frosting and frost cupcake then place 3 pumpkin candies on top.

Ghost – Take large bag of vanilla frosting with large circular frosting tip and in a circular motion frost cupcake with a large mound. Then take black frosting to create the eyes and mouth.

]]>https://amylouskitchen.com/2011/10/29/spooky-halloween-cupcakes/feed/3Spooky Cupcakesamylou06Spooky CupcakesOnly a little bit…https://amylouskitchen.com/2011/09/28/miniature-apple-pies/
https://amylouskitchen.com/2011/09/28/miniature-apple-pies/#commentsWed, 28 Sep 2011 17:33:40 +0000http://markensonkitchen.wordpress.com/?p=28It seems like everyday I am faced with an important decision: to eat the cupcake/pie/brownie/(insert yummy dessert name here) or not to. Most of the time I spend an unessecary amount of time staring down the offending sweet in hopes my desire will be satisifed by a simple look which is then followed by intense mental negotiating regarding the amount i am about to consume with how much more im willing to workout. Once I finally cave in I often am guilty of saying “only a little bit…”

Needless to say I’m a BIG fan of miniature desserts. This way I feel like I am better able to exercise portion control and feel less guilty because it’s so small. How much harm can such a cute little dessert be??

One of my favorites is miniature apple pies. The warm cinnamon coated apples with just the right amount of crust is delicious! It’s always a hit and can be easily whipped up for any event or bake sale. Enjoy!

Miniature Apple Pies

Yields: Approximately 30 pieces

Prep Time: 30 minutes

Cook Time: 15-20 minutes

Ingredients

2 unbaked 10-inch pastry shells (can be homemade or have Pillsbury help you out)

5 Granny Smith Apples cored and diced

1 Tb Unbleached Flour

1 Tb Ground Cinnamon plus extra for sprinkling at the end

2 Tb Organic Sugar

1/4 tsp Freshly Grated Nutmeg

1/4 Cup Melted Unsalted butter

Directions

Preheat oven to 400 degrees

Grease minature muffin pan/s

Roll out pie shell on well floured surface to 1/4 inch thick

Using a floured 3 inch Biscuit cutter you should be able to cut about 30 rounds out of the pie shells

Place each round in the crevices of the miniature muffin pan creating shells and bake for 8-10 minutes, or until slightly brown (watch carefully). Transfer to cooling rack to fill.

As the pie shells are baking place apples, cinnamon, nutmeg, sugar, and butter in sauce pan on stove on medium heat. Stir occasionally and heat until apples are moderately softened.

Place about 1 Tb. of apple mixture in baked pie shells

Sprinkle extra cinnamon on top of each miniature apple pie. Can be served immedaitely or at room temperature.